Chicken, Spinach, and Mushroom Lasagna

Chicken thighs poach until tender in stock, which becomes the base for a creamy béchamel sauce. No-boil noodles absorb more liquid during baking for a sturdy slice after freezing and reheating.

Ingredients

3 cups unsalted chicken stock (such as Swanson)

1 1/2 pounds skinless, boneless chicken thighs, trimmed

2 1/2 tablespoons olive oil

1 1/2 cups chopped onion

3 tablespoons minced garlic

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon chopped fresh thyme

1/2 teaspoon crushed red pepper

10 ounce sliced cremini mushrooms

3 (6-ounce) packages fresh spinach

Cooking spray

1 1/2 cups 2% reduced-fat milk

1/2 cup all-purpose flour

1/4 teaspoon ground nutmeg

2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

12 no-boil lasagna noodles

5 ounces part-skim mozzarella cheese, shredded (about 1 1/4 cups)

Nutritional Information

Calories 286

Fat 10.2g

Satfat 3.5g

Monofat 4g

Polyfat 1.3g

Protein 23g

Carbohydrate 25g

Fiber 2g

Cholesterol 67mg

Iron 3mg

Sodium 523mg

Calcium 238mg

Sugars 4g

Est. added sugars 0g

Calories 286

Fat 10.2g

Satfat 3.5g

Monofat 4g

Polyfat 1.3g

Protein 23g

Carbohydrate 25g

Fiber 2g

Cholesterol 67mg

Iron 3mg

Sodium 523mg

Calcium 238mg

Sugars 4g

Est. added sugars 0g

How to Make It

Step 1

Bring stock to a boil in a large saucepan over medium-high heat. Add chicken; reduce heat, and simmer 18 to 20 minutes or until ­chicken is done. Remove chicken from pan; reserve stock. When cool enough to handle, shred with 2 forks.

Step 2

Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion, garlic, 1/2 teaspoon salt, thyme, pepper, and mushrooms; sauté 8 minutes. Stir in spinach, 1 package at a time, cooking 2 minutes after each addition or until spinach wilts before adding more. Remove pan from heat; stir in chicken.

Cover dishes tightly with foil coated with cooking spray. Bake at 375° for 25 minutes. Uncover and bake at 375° for 10 to 15 minutes or until browned and bubbly, or follow freezing instructions. Let stand 5 minutes before serving.

Step 6

How-to Freeze: Cool pan completely. Cover with foil; freeze up to 2 months. Thaw: In metal pan: Thaw overnight in ­refrigerator. In glass or ceramic: Uncover and microwave at HIGH 15 minutes or until thawed. Reheat: Cover; bake at 375° for 25 minutes. Uncover and bake 5 minutes.

Amazing!

This was delicious! I did add some chix broth right before I put it in the oven as we prefer saucy over sturdy and used a regular 9x12 aluminum pan...didn't have anything to freeze but we got about 10 servings out of it. Definitely making it again!

Cook Once, Eat Twice

Loved the idea of having a second dish in the freezer. I took the metal dish out of the freezer the night before and it wasn't quite thawed 24 hours later. I did find the dish took about 45 minutes to bake and "bubble" rather than the 25 minutes. This is definitely on our list to make again.

Very Nice Change

Great recipe with a tip~

I've made this recipe several times and finally figured out to cover the chicken while it boils, otherwise you will not have enough liquid to make enough sauce for two dishes. This is a delicious recipe. Kids and hubby love it too!